ravioli

Sometimes I want a quick light meal; homemade and gf of course. I used some fresh asparagus from my garden, a small carrot, a small shallot, some EVOL and a few frozen ravioli to create this simple meal. No sides, two pans and it is quick to throw together; like 15 minutes tops. People always want to pour red sauce over their ravs but I think they shine in a simple preparation. I used spinach and cheese ravioli but you can use what ever ravioli or even perogies. Yeap; there are gf perogies.

This recipe is for one serving, use a bigger frying pan and you can easily double this recipe.

Notes: first time I made this I used the capers, no carrots, second time no capers as I was out. Both yummy. If you don’t have shallots use a small onion. Sugar snaps were great; could use snow peas or even frozen peas.

Angie’s Pan Fried Ravioli and Spring Veggies

One serving

Ingredients

4-5 frozen ravioli

1 Tbsp. EVOL

1 small shallot

1 small carrot diced

1 small garlic clove, minced

Handful of pea pods, cut off any hard ends

3-5 spears asparagus cut into 1 to 2 inch lengths

1 Tbsp. dry white wine or vermouth

2-3 Tbsp. chicken broth

1 tsp. fresh thyme leaves off the stems

squeeze of lemon juice; maybe a couple tsp. and some zest if desired

1-2 tsp. capers if desired

2-3 tsp. butter if desired

Directions.

Heat a pot of salted water, cook ravioli according to package; mine said 6-8 minutes so I did 6 minutes. Drain. While that is cooking cut up the carrot and slice the shallot across into ¼ inch thick rounds. Heat the EVOL in a medium frying pan. Add the carrot, stir around, then add the shallot and the peas. Cook 1-3 minutes; add the garlic, stir, add the vermouth. Cook one minute. Add the drained ravioli. Cook a couple minutes on each side. Add the asparagus when you turn the ravs. They don’t need to brown but that would be yummy! You can add a touch of capers if you like. Add the thyme leaves and lemon juice at the end of the cooking. Optional; add a Tbsp of butter and let that melt in. Can add a bit of lemon zest; maybe 1/2 to 1 tsp. Add some of the cooking water instead of broth if you so desire. I did just that but added a tsp. of concentrated chicken broth. Enjoy!